Braised Pork Meatballs
Pork is minced into meatballs, deep-fried, then braised. The finished dish features a golden color, soft and tender meatballs with a fresh, savory flavor.
Story
Pork is minced into meatballs, deep-fried to set their shape, then braised in a rich sauce until perfectly tender. The finished meatballs boast a golden hue, a soft and glutinous texture, and a deeply savory, aromatic flavor that makes this a comforting homestyle classic.
Ingredients
五花猪肉 (洗净，去筋，剁成茸泥)
350 g
鸡蛋 (取鸡蛋液)
1
小白菜心 (洗净，切长丝)
150 g
精盐
2 g
豆油 (实耗75克)
500 g
酱油 (其中5克用于拌肉馅，10克用于red brais)
15 g
料酒
15 g
鲜姜 (切成末)
15 g
chicken broth
400 ml
MSG
1 g
starch (for thickening)
125 g
scallion (one portion cut into 3cm segments, the other into minced scallion)
50 g
Instructions
1
Prepare meat paste
Wash pork, remove tendons, mince into a paste.
2
Process scallion
Peel and wash the scallion, divide into two portions; cut one into 3 cm long segments; cut the other into scallion mince.
3
Process bok choy
Wash bok choy hearts, cut into long shreds.
4
Mix meat filling
Place the pork paste in a bowl, add scallion mince and ginger mince, stir well, then add egg liquid, salt, 5 g soy sauce, and cooking wine, mix evenly, then squeeze the seasoned pork paste into small balls.
5
Deep-fry meatballs
Place soybean oil in a wok, heat to 70–80% hot, drop in the small balls squeezed from the meat paste and fry; once the meatballs turn golden, remove and drain the oil, then pour the remaining oil into the oil jar.
6
Red-braised meatballs
Leave 25 g of oil in the original wok, heat, add the scallion segments and bok choy heart shreds, stir a few times, add chicken broth, 10 g soy sauce, MSG, and pepper powder, stir evenly; once the meatballs are cooked through, add starch to thicken, and serve.
